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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Wyoming Cowboy Cookies Recipe

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This recipe for Wyoming Cowboy Cookies is from Food For Our Tribe II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup sweetened shredded coconut
3/4 cup chopped pecans
1 cup butter, softened
1-1/2 cups packed brown sugar
1/2 cup sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups old-fashioned oats
2 cups chocolate chips
Directions:
Directions:
Preheat oven to 350°. Place coconut and pecans on a 15x10x1-in. baking pan. Bake for 6-8 minutes or until toasted, stirring every 2 minutes. Set aside to cool.

In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs and vanilla; beat well. In another bowl, combine the flour, baking soda and salt. Add to creamed mixture; beat well. Stir in the oats, chocolate chips, and toasted coconut and pecans.

Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350° about 12 minutes or until browned. Remove to wire racks to cool.
Number Of Servings:
Number Of Servings:
6 dozen
Personal Notes:
Personal Notes:
I like cowgirls from Wyoming. But to make this recipe "ranchero", add 1/2 tsp cinnamon.

 

 

 

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